This has become a staple in our household. When you have a craving for pasta but you want to try something new or try a healthier, low carb version without losing out on flavor, this should be your go-to recipe. We enjoy a slightly sweet and spicy marinara sauce but feel free to play around with the marinara sauce to find your perfect match. The Palmini lasagna is less soft than normal lasagna noodles but it adds a nice texture and complexity to a traditional lasagna recipe. Make it on Sunday and enjoy it for lunch or dinner throughout the week!
Ingredients:
(Serves 8)
1 lb ground beef (or mix of ground sausage/beef)
1 1/2 can or packet Palmini Lasagna noodles
1 can (15 oz) crushed tomatoes
1 can (15 oz) diced tomatoes
1/2 can (3 oz) tomato paste
1 medium onion, diced
1/2 cup chopped mushrooms (slightly larger than onion pieces)
1 tbsp olive oil
3 garlic cloves, minced
1 1/4 tsp dried oregano (or Italian seasoning)
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1 tbs sugar
1 1/4 tsp salt, divided
1/4 tsp ground black pepper
15 oz ricotta cheese
3/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 egg
Recipe:
Preheat oven to 375°F.
Heat large pan to medium-high and brown beef for 5-7 minutes. Add 1/2 tsp salt. Breakup ground beef as browning into small pieces. Remove from heat and set aside when minimal pink remains.
Wipe out pan and add olive oil pan on medium heat. Add onions and sauté for 2 minutes. Add mushrooms and garlic. Stir occasionally. Sauté until mushrooms and onions soften, 3-5 minutes.
Stir in diced tomatoes, tomato paste and crushed tomatoes to pan with onions, garlic and mushrooms. Add cayenne, red pepper flakes, 1/2 tsp salt, black pepper, sugar and 1 tsp oregano. Feel free to add more crushed tomatoes if you like or a little bit of water if too thick for your liking.
Simmer for 5-7 minutes. Add additional spices to taste. Add ground beef and simmer for 1-2 minutes.
In a small bowl, combine 1 slightly beaten egg, 1/4 tsp salt, 1/4 tsp oregano and ricotta.
In another medium bowl, combine mozzarella and Parmesan.
Rinse Palmini Lasagna noodles and drain. Consider soaking in milk for 15 minutes or boiling for a few minutes if you want a softer texture.
In a 13 x 7 inch glass pan, layer as follows: meat sauce, Palmini lasagna noodles, ricotta, cheese mixture and repeat until there are two layers of noodles. If you want 3 layers of noodles, consider greasing pan and layering as follows: lasagna noodles, meat sauce, ricotta cheese, cheese mixture and then repeat. You may need to use 2 cans/packets of Palmini noodles.
Cook uncovered for 25-30 minutes. Cheese should have started to become golden brown. Let cool for 5 minutes before serving.
Learn more about Palmini products on Shark Tank and the Palmini website
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